A METHOD FOR PROCESSING POUCHED FOODS IN CONVENTIONAL STERILIZERS
Abstract
A cylindrical rack for confining retortable pouches during thermal processing was designed. Dimensions of the rack were identical to a Number 10 can. Heat distribution studies revealed no difference in heating rates among confined pouches. Temperature data were collected by a computer-data collector designed and built at Purdue University. Computer programs were written to allow efficient handling of data, including plotting and calculations. Strength of the retort pouch seals were examined before, during, and after processing. Tensile, static load, and compression tests were used to evaluate pouch strength. Results suggested that agitation of pouches had no effect on post process seal strength. The pouch seal strength was significantly decreased at 121(DEGREES)C. However, upon cooling, original integrity was restored. Heat penetration studies were conducted on two products processed in cylindrically racked pouches. Heat penetration data for the same products in pouches and in No. 10 cans were compared for continuous type processes. Results suggested that conduction type products, such as condensed cream of celery soup, could be sterilized 85% faster in cylindrically racked pouches than in No. 10 cans resulting in more product output per minute. Convection type products, such as whole kernel corn in brine, however, would have a 59% to 74% slower production rate in cylindrically racked pouches, as compared to No. 10 cans.
Degree
Ph.D.
Subject Area
Food science
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